EILISH40 Recipe Reviews (Pg. 6) - Allrecipes.com (18112560)

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Oatmeal Chocolate Chip Cake

Reviewed: Jun. 26, 2012
We love oatmeal cakes and the flavors in this one are excellent but, find it better to cream the butter and sugar separately before adding the oatmeal mixture. I feel it gives a lighter end product and also,because of preference, cut back on sugar by 1/2 cup and still excellent results. P.S. I can never understand how a recipe that is submitted can be given a high rating after it has been changed so much it doesn't even resemble the original cake........I rest my case.
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Luscious Lemon Bars

Reviewed: Jun. 20, 2012
Have made a very similar recipe to this for years and always gobbled up. I too double crust ingredients and topping - otherwise they are too thin for our liking. ALSO, for special treats, I ice them with cream cheese frosting flavored with lemon juice and lemon rind. This makes a very sweet and rich square, but cutting into small pieces a sumptuous taste. Always line the tin with your choice of lining and grease well - or use Pam.
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Cinnamon Mocha Cupcakes

Reviewed: Jun. 20, 2012
Like the recipe especially being made with buttermilk. When it comes to the coffee flavor coffee liqueur is more interesting and more pronounced. Certainly a keeper.
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Mimi's 300 Dollar Chocolate Cake

Reviewed: Jun. 17, 2012
As written only the above rating. It requires 1 tsp. of baking soda - at least that is what I find.
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3 users found this review helpful

Lemon Blueberry Bread

Reviewed: Jun. 17, 2012
I feel an improvement is to cream the butter and sugar until very light and fluffy and adding the eggs, one at a time, beating until well blended. Add sifted dry ingredients alternately with milk but do not overmix. This method has always worked better for me and produces a better textured bread.
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Brunch on the Bayou

Reviewed: Jun. 14, 2012
This is probably the best and most interesting strata I have ever come across and there are many, many out there. Thanks for a great contribution to my files.
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2 users found this review helpful

Easy and Quick Cream Cheese Potatoes

Reviewed: Jun. 14, 2012
Very good and definitely do not use a mixer - more character this way. Do agree with the reviewer that uses extra butter - for us only a few more tablespoons but depends on your taste.
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1 user found this review helpful

Mashed Kohlrabi and Red Potato Bake

Reviewed: Jun. 14, 2012
This is very good Had made Mashed Kohlrabi and Potatoes before but not with the cheese and garlic - a real flavor enhancement. Thanks.
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Thyme Mint Chicken Pasta

Reviewed: Jun. 14, 2012
Excellent - not to be overlooked
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3 users found this review helpful

Blueberry Snack Cake

Reviewed: Jun. 13, 2012
Our only complaint being it is too sweet but that is our taste buds. This is one of the better methods of making a blueberry cake and certainly does not turn out like a muffin - nor is it too high in fat. Do strongly suggest that you either use pure vanilla to taste or the grated rind of a lemon. The recipe also omits salt but add about 1/2 a tsp. please.
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Rumbleberry Crisp

Reviewed: Jun. 10, 2012
3 stars for the great fruit combination BUT much too sweet. I cut sugar in half and even then, for our taste buds, that was way sweet enough. Otherwise it is fine but had to rate the actual recipe.
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3 users found this review helpful

Pound Cake with Rum Topping

Reviewed: Jun. 10, 2012
This is probably the best made-from-scratch rum cake I have found. Much lighter than some and very, very moist. Am sure the omission of salt in recipe is just a mistake and common sense has to prevail. Because we like rum I did substitute 1/4 of the water for rum but, again, that is a taste preference. Highly recommend this recipe.
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Quick and Easy Brownies

Reviewed: Jun. 10, 2012
As written there seems to be too much flour which makes them heavier. Like others suggested 1 cup is enough. Also, I use only 1/4 tsp. of baking powder because too much of it in brownies takes away from the moistness.
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4 users found this review helpful

French Breakfast Puffs

Reviewed: Jun. 10, 2012
Oh these are so good. If you do not like nutmeg suggest you add some vanilla. Also, I use half butter rather than all shortening and it gives a richer flavor. Thanks for something simple and good........
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3 users found this review helpful

Chocolate Banana Bread

Reviewed: Jun. 9, 2012
I would normally not try a banana bread with chocolate but this one is very good. Do suggest at least half the margarine is substituted for butter because you get a richer flavor. When adding the sour cream and dry ingredients do not overmix or you will have a tough result.
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Oatmeal Chocolate Chip Muffins

Reviewed: Jun. 9, 2012
Similar to my own recipe. Perhaps if you use 1-1/2 tsps. of baking powder and a 1/2 tsp. of baking soda you will have a more moist muffin.
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1 user found this review helpful

Tomato-Cream Sauce for Pasta

Reviewed: Jun. 3, 2012
Very good and have been making something similar for many yrs. Do not use Italian style tomatoes because we find them sweet - just add extra Italian herbs. Also we do not blend it and at the end throw in some halved black olives. They really give it some zing......
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Nutty Lemon Coffee Cake

Reviewed: Jun. 2, 2012
A very good recipe made exactly as written but, for us, absolutely no lemon extract. If I am supposed to use lemon in a cake then it is lemon zest. Using pure vanilla in this cake gives excellent flavor.
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Streusel Topped Blueberry Muffins

Reviewed: Jun. 2, 2012
This is one of our favorite blueberry muffin recipes because we prefer the use of butter rather than oil. This method gives more of a cake like muffin, keep well and do not dry out. Also, which is a pleasant change, they are not oversweet. Agree with the reviewer that suggested extra lemon zest......better with blueberries for our taste than vanilla. No changes or substitutions necessary in this recipe. Thanks for a reliable recipe that always receives compliments.
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Strawberry-Citrus Shortcake

Reviewed: May 30, 2012
Excellent pound cake base for strawberries. Do use cake flour because there really is no good substitute. As to complaints about it being dry this was not a problem here. Also liked the tangy topping which, as recipe stated, just stir together. Makes a very nice change from whipped cream. Much to prefer this cake type base for fruit than the popular biscuit type. Thanks for submitting...highly recommend if made exactly as written.
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3 users found this review helpful

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